Diary of a Chef · Just Chefn Around

Butter Chicken

30 minutes · 4 servings

By Diary of a Chef

Ingredients

• 1 1/2 lb boneless chicken thighs, cut into 1½-inch pieces
• **Marinade:** 1/2 cup plain yogurt · 1 tbsp lemon juice · 2 tsp garam masala · 1 tsp ground cumin · 1 tsp kosher salt · 2 garlic cloves, grated · 1 tbsp grated ginger
• 3 tbsp butter, divided
• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne (to taste)
• 2 tbsp tomato paste
• 15 oz can tomato sauce (or crushed tomatoes)
• 3/4 cup heavy cream
• 1 tsp sugar
• to taste Kosher salt · cilantro to finish

Instructions

1. 1Sear the chicken

   1 tbsp butter over medium-high. Chicken in a single layer (shake off excess marinade); get char spots on two sides — it finishes in the sauce later. Remove.

2. 2Onion

   Remaining butter; cook until soft, golden at the edges, smelling sweet.

3. 3Bloom aromatics

   Garlic, ginger, spice bowl, tomato paste. Stir constantly — the smell turns rich and toasty, paste darkens. Don't let it catch.

4. 4Sauce base

   Tomato sauce in; simmer until it darkens brick-red and thickens enough that a spoon-track holds. (Blend now for a silky restaurant-style sauce, or leave rustic.)

5. 5Cream + chicken

   Stir in cream and sugar; return chicken and juices. Gentle simmer — small lazy bubbles only — until chicken is cooked through and the sauce coats it in an orange velvet layer.

6. 6Balance

   Taste: salt first, a pinch more sugar if sharp. Cilantro over the top.